Mama’s Cornmeal Hushpuppies

2018-12-07
  • Yield : 48 hushpuppies
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 2 cups self-rising white cornmeal
  • 3/4 cup finely chopped onion
  • 1 large jalapeno, chopped fine
  • Kosher salt
  • 2 cups buttermilk
  • 8 cups peanut oil, for frying

Method

Step 1

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups. 

Step 2

Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F. 

Step 3

Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

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